Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.
cup butter or margarine
medium celery stalks, chopped (1 1/2 cups)
cup chopped onion
cups cubed (1/2 inch) cornbread or soft bread
teaspoons chopped fresh sage leaves or 1/2 teaspoon dried sage leaves, crumbled
teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch skillet, melt butter over medium heat. Cook celery and onion in butter about 2 minutes, stirring occasionally, until crisp-tender. Remove from heat.
In large bowl, mix celery mixture and remaining ingredients. Spoon into baking dish.
Cover; bake 30 minutes. Uncover; bake about 15 minutes longer or until hot.
One 8-inch square pan of baked cornbread will yield about 9 cups of cornbread cubes.
You can make the stuffing up to 4 hours ahead. Cover and refrigerate until it's time to bake. Add 5 to 10 minutes to the bake time since the stuffing will be cold.
This recipe makes enough to stuff a 12-lb turkey. Wait to add the stuffing until just before roasting the turkey.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.